A pile of shrimp sitting on top of a table.

Shrimpy yummy 


By Paula Dream (AKA Kale Haygood) 

Hope everyone is tolerating this heat wave and staying safe.   

A good friend of mine gave me a big bag of fresh shrimp.  Boy, does he know the way to my heart and belly! 

I started thinking of different ways I could prepare them other than just boiled. I started digging and found one recipe in the old shoebox, and another a friend told me about. Both turned out pretty darn good and both make an impressive plate. Hope you enjoy it as much as we did! 

MONTERREY SHRIMP
2 tablespoons butter
2 pounds uncooked shrimp (31-40 count)
2 garlic cloves
1/2 cup white wine or chicken broth
2 cups shredded Monterrey Jack cheese
2 tablespoons fresh parsley, chopped
Hot cooked linguine 

Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. 

Add shrimp and garlic, and then sauté until shrimp turns pink.  Using a slotted spoon, remove the shrimp from an 11″x 7″ baking dish. Add wine to skillet and reduce liquid by one-half. Pour over shrimp. Sprinkle shrimp with cheese and parsley and then bake uncovered until cheese is melted. Serve over pasta

LEMON BUTTER SHRIMP
6 tablespoons unsalted butter, cubed
1/4 cup Worcestershire sauce
2 minced garlic cloves
3 tablespoons lemon juice
1 fresh rosemary sprig
1/2 teaspoon salt
1/4 teaspoon pepper
1-pound uncooked peeled shrimp, tails removed
1 package ready-to-serve jasmine rice
3 tablespoons heavy whipping cream
Hot pepper sauce (optional) 

Preheat oven to 400 degrees. Place the first seven ingredients in a 13″ x 9″ baking dish. Place in oven until butter is melted. Add shrimp and cook uncovered until shrimp are pink, stirring midway through. Cook rice per package. Discard rosemary and stir in cream. Serve over rice. 

PECAN PINEAPPLE CHEESE BALL
2 packages (8 ounces) of cream cheese, softened
1 can (8 ounces crushed pineapple, drained
1/2 cup green pepper, chopped
1/2 cup green onion, chopped
1 teaspoon lemon pepper season
1 teaspoon seasoning salt
2 cups chopped pecans, divided
Assorted crackers 

In a large bowl, beat cream cheese until smooth. Stir in pineapple, green pepper, green onion, seasonings, and one cup of pecans. Shape mixture into ball and wrap. Refrigerate overnight. Before serving, roll the ball in the remaining pecans. 

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com. 

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